1 lb. prawns (25-30 count)
2 cubes butter
1 lg. garlic clove, finely minced
2 tbsp. minced parsley
2 tbsp. snipped chives
1 tsp. Worcestershire sauce
Salt and fresh ground pepper
1/4 c. fresh bread crumbs
1/4 c. fresh grated Parmesan cheese

Shell and devein the prawns, refrigerate until needed.

In a 1/2 quart saucepan, melt the butter on medium heat. With a spoon, remove the foam (whey) as it rises to the surface. Pour the clear butter into a bowl leaving any milky substance in the bottom of the pan.

In a medium bowl, combine the garlic, parsley, chives, Worcestershire, salt and pepper. In a separate bowl, combine the bread crumbs and Parmesan cheese.

Heat 4 tbsp. of the clarified butter in the skillet. Saute the prawns until they turn bright pink, start to curl up, and are a glossy opaque white on the inside when cut with a sharp knife. Saute them in batches and transfer them to the bowl with the seasonings. Toss the prawns in the mixture until thoroughly coated.

Equally divide the prawns on individual shell dishes that have been placed on a bake sheet. Sprinkle the crumb mixture over each serving. Top each serving with 1/2 to 1 tbsp. clarified butter to moisten the crumbs. They may be held at room temperature at this point.

At serving time, broil the Prawns du Jour in the upper third of the oven until the crumbs are golden brown. Watch them carefully.

This is very time consuming but results are worth it.